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By Neil Perry
Published 2008
This classic little Thai salad can be put together with any seafood you like. I love the celery in it as it works both texturally and taste-wise. Chinese celery is much milder than normal celery and you should make sure you use the leaves. I chop the celery on the diagonal, as it makes it all a bit prettier on the plate.
Steam the mussels and clams separately in about